Niku Soboro is a meat topping made from ground meat. While pork soboro does not have a traditional ramen recipe, it is a delicious addition to creamy miso ramen. It also adds a savory quality to the broth, turning it from a fast-food meal into a silky, nourishing meal. A delicious bowl of ramen will become an instant comfort food. It’s best to enjoy this dish at room temperature, and don’t forget to try a variety of flavours and combinations.
Ramen Niku Soboro Recipes
Niku Soboro
Minced meat stir-fry, with a bit of a spicy kick, can be served on heartier bowls of ramen. Pork is the likely choice, but chicken or beef work as well. This is also a standard topping on bowls of spicy tantanmen—a ramen interpretation of a spicy Chinese noodle dish.
Print
Pin Recipe
Servings: 6 bowls
Calories: 252kcal
Add to Collection
Ingredients
- 1 pound minced pork chicken, or beef
- Salt
- Freshly ground black pepper
- ½ cup tianmianjiang Chinese sweet bean paste
- Pinch chile pepper flakes or minced fresh chile pepper
Instructions
- In a large skillet, stir-fry the minced meat over medium-high heat with a little salt and pepper.
- When the meat is fully cooked, stir in the sweet bean paste.
- Remove from the heat and add the chile pepper. Mix well.
- Use immediately or store in an airtight container in the refrigerator for a few days.
Video
Notes
Sweet bean paste (or sauce—they’re the same thing) is made from soybeans and fermented wheat flour. It gets its sweetness from the fermentation process rather than from added sugar. You can find jars of sweet bean sauce in Asian grocery stores or online.
Nutrition
Serving: 6bowls | Calories: 252kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 42mg | Potassium: 217mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Ramen Niku Soboro
Ingredients:
- 1/2 pound ground pork
- 2 tablespoons oil (for cooking)
- 1 tablespoon soy sauce
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 green onions (chopped)
- 4 servings of cooked ramen noodles
Instructions:
- Preheat your oven to 350°F (175°C).
- In an oven-safe skillet or baking dish, heat the oil over medium heat on your stovetop.
- Add the ground pork and cook until it starts to brown, breaking it into small pieces with a spatula.
- In a small bowl, mix together the soy sauce, sake, mirin, and sugar to create the sauce.
- Pour the sauce over the cooked pork and stir well to combine. Allow the pork to absorb the flavors for a couple of minutes.
- Transfer the skillet or baking dish to the preheated oven and bake for 10-15 minutes, or until the pork is cooked through and slightly caramelized.
- While the pork is baking, cook your ramen noodles according to the package instructions. Drain them and set aside.
- Once the pork is done, remove it from the oven and let it cool slightly.
- Serve the oven-baked Niku Soboro over a bowl of cooked ramen noodles. Garnish with chopped green onions.
Tips for making Ramen Niku Soboro
Serving Suggestions
- The Classic Bowl: Serve your Niku Soboro atop a steaming bowl of your favorite ramen. The contrast of textures and flavors is pure magic.
- Fresh Greens: A side of crisp, lightly dressed greens or a cucumber salad provides a refreshing balance to the richness of Niku Soboro.
- Pickled Delights: Include pickled vegetables like takuan (pickled daikon radish) or beni shoga (pickled ginger) to add zesty, tangy notes to your meal.
- Creamy Eggs: A soft-boiled or ramen egg (ajitsuke tamago) with a perfectly runny yolk is a luxurious addition that complements the savory pork.
- Chilled Beverages: Pair your Niku Soboro ramen with a cold glass of Japanese green tea or a light lager. The contrast of temperatures and flavors is simply refreshing.
Cooking Tips
- Proper Browning: When cooking the ground pork, ensure it’s well-browned and slightly caramelized. This step enhances the flavor and texture of your Niku Soboro.
- Sauce Balance: Be mindful of the soy sauce, sake, mirin, and sugar ratios in your sauce. Adjust these to your taste to achieve the right balance of sweet and savory.
- Spatula Work: When breaking up the ground pork, use a spatula to crumble it into small, even pieces. This ensures a consistent texture throughout.
- Garnish Grace: Don’t forget the chopped green onions as a final touch. They add a burst of color and freshness to your dish.
- Synchronization: To serve a piping hot bowl, time your cooking so the Niku Soboro is ready when your ramen noodles are cooked and drained.
FAQs about Ramen Niku Soboro
- Can I use ground beef instead of pork for Niku Soboro? Yes, ground beef can be a delicious alternative, and it offers a slightly different flavor profile.
- How long can I store leftover Niku Soboro? Leftover Niku Soboro can be refrigerated for up to 3-4 days in an airtight container. Reheat it gently on the stovetop or in the microwave.
- Is there a vegetarian version of Niku Soboro? Absolutely! You can use plant-based ground meat or crumbled tofu seasoned with soy sauce, sake, mirin, and sugar for a vegetarian Niku Soboro.
- Can I make Niku Soboro in advance for a quick meal later? Yes, you can prepare the Niku Soboro ahead of time and reheat it when you’re ready to serve. It makes for a quick and convenient meal option.
- Can I adjust the sauce for Niku Soboro to be spicier or sweeter? Certainly! Feel free to adjust the sauce’s ingredients to suit your taste. Add more sugar for sweetness or chili for heat
Elevate your ramen game with our delectable recipe. Share it and subscribe for ongoing gourmet inspiration.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.